Maybe that’s why time is moving so quickly.Īnd, well, maybe I have another excuse, but it’s lame and pathetic. Instead, I work 40-50 hours a week, take voice lessons, go into New York and audition and run myself ragged a lot of the time. Maybe it’s the real life realization of no more breaks, no more fun schedules. I feel like it was just last week that I was going out with friends on New Years Eve, that it was just a couple of days ago that I graduated. Keep cookies in an airtight container for a few day at room temperature, or they freeze well too.I have no excuse other than time escaped me and Christmas is already over and I haven’t quite processed the fact that it’s December already.

I prefer a thick glaze that doesn’t spread much, but you can add more cream if you’d like a thinner glaze.

In a small bowl, stir together the powdered sugar, cream, and allspice. Prepare the spiced drizzle if so desired. Remove from oven and cool for 10 minutes before transferring to a cooling rack. Use a firm flipper to press cookies down a bit so they have a flat top and spread a bit.īake at 350 degrees for 10-12 minutes. Place the cookies onto a prepared baking sheets, a few inches apart. Use a cookie scoop to create equal sized balls, and roll each one in the cinnamon sugar mixture. Meanwhile, prepare the cinnamon sugar topping. Scrape the sides of the bowl to ensure all the flour gets mixed in, and beat on medium speed until just combined.Ĭover and refrigerate for about half an hour until the dough can easily be rolled into balls.

Beat on low and slowly add in dry ingredients. Then add in the pumpkin puree and vanilla and mix again. In a medium bowl, cream together the butter and sugar together for 2 minutes. In a large bowl, combine the flour, cream of tart, baking soda, salt, and allspice together, and set aside. Line two baking sheets with a silpat mat or parchment paper.

Yields: about 2 dozen (dependent on the size of cookie)ġ teaspoon allspice (or pumpkin pie spice, or a dash of cinnamon, cloves, nutmeg and ginger)ġ teapoon allspice (or pumpkin pie spice, or a dash of cinnamon, cloves, nutmeg and ginger)

Ginger brave pumpkin